Monday, January 31, 2011

Weekend Recap

This weekend was busy but fun.  A little bit of everything: some home improvement projects, some good food, some good drinks, some hockey-watching and a little bit of work. 

On Saturday I worked on a quick and easy home improvement project that I'll show you tomorrow.  We then previewed an auction in Wake Forest, but didn't really see much, so we hit up a wine shop and a deli.  We walked away with a few bottles of wine, some sopressata, some hot anitpasta and a rice ball.  YUM.  We cut the rice ball in half and then topped it with mozzerella and put it in the toaster oven until it was heated all the way through and the cheese was golden brown. 

My mouth is seriously watering as I relive it...

Then on Sunday morning, we woke up to a very impatient kitty cat and my immediate first thought was: "Do we have ingredients for biscuits?!?!"  Chris is awesome and he ran to the store to pick up the ingredients we were missing.  And he brought home some donuts too, including the cinnamon pinecone below.  Holy bejeesus, it was good.

Then he made biscuits from scratch.  OMFG they were good.

He used the recipe from here.

Hope everyone had a great weekend!  Did you do anything fun or cook anything special?


Sleepwalker said...

That cinnamon pine cone looks very intriguing. And that Alton Brown biscuit recipe looks like a keeper.

We made roasted root veggies and horseradish gratin salmon for Sunday dinner, and I just finished making chocolate granola preparation for the Armageddon snowstorm we're facing Wednesday, and for our snowshoeing/ski trip to the Upper Peninsula this weekend.

scott said...

Nice work with the photos!

I Have To Have It said...

Kathy--your menu sounds awesome! Care to share the recipe for horseradish gratin salmon???

Thanks Scott! The new camera kicks ass. :)

Sleepwalker said...

No recipe really, just mix some jarred horseradish and a few tablespoons of reduced fat mayo, some salt and pepper and a splash of Worcestershire sauce. Smear it on a salmon filet. Top with crumbs of whatever you have laying around/left over. Bake in hot oven (400) until fish is opaque and crumbs are brown and crispy.

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